Ingredients

500 g pumpkin or butternut squash, peeled and chopped into large chunks

400 g coconut milk

3 tbsp red lentils

300 ml vegetable stock

110 g cherry tomatoes

100 g spinach

To serve

1 lime, cut into wedges

small bunch coriander, chopped

Tips and Suggestions

If using a slow cooker, complete step 1 if you have time before adding the remaining ingredients except the cherry tomatoes and spinach, which should be added 10 minutes before the cooking time is up. If you dont have time for step 1, simply add all the ingredients to a slow cooker except the cherry tomatoes and spinach. Cook on low for up to 8 hours or on high for 5-6 hours.

Method

1. Heat the coconut oil in a casserole dish and sauté the onion and garlic until soft. Add the curry powder and continue cooking for a further minute.

2. Add all the remaining ingredients except the cherry tomatoes and spinach to the pot. Bring to a simmer and cook until the butternut squash is fork tender and the lentils are soft. Add in the spinach and cherry tomatoes and cook for a further 5 minutes.